is a Japanese
food product
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inges ...
made from
tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
. Thin slices of tofu are
deep-fried, and the product can then be split open to form pouches.
is often used to wrap , and it is added to
miso soup
is a traditional Japan, Japanese soup consisting of miso paste mixed with a ''dashi'' Stock (food), stock. It is commonly served as part of an meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, sou ...
. It is also added to
udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usual ...
noodle dishes, which are called because of legends that
fox
Foxes are small-to-medium-sized omnivorous mammals belonging to several genera of the family Canidae. They have a flattened skull; upright, triangular ears; a pointed, slightly upturned snout; and a long, bushy tail ("brush").
Twelve species ...
es () like deep-fried tofu. can also be stuffed, e.g. with , before frying again. There is a thicker variety known as or .
Gallery
Sukeroku-zushi of Daily Yamazaki.jpg, '' Inarizushi'' (bottom)
Kitsune udon of Nakau.jpg, ''Kitsune
The , in popular Japanese tradition, are foxes or fox spirits that possess supernatural abilities such as shapeshifting, and capable of bewitching people.
General overview
, though literally a 'fox', becomes in folklore a ' fox spirit', o ...
udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usual ...
''
Nakao's Toyokawa Inari Udon (2015-05-10) 2.jpg, '' Inari udon''
きんちゃく (37173340651).jpg, ''Kinchaku'', stuffed tofu pouch in soup
Tochio-aburage.jpg, With ''katsuobushi
is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes or broadly as .
Shaved ''katsuobushi'' and dried kelp—''kombu''—are the main ingredients of ...
'' flakes
Atsuage.jpg, ''Atsu-age'', a thicker variant
See also
*
Tofu skin
Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surf ...
*
*
*
*
*
Fu (麩)
References
Bibliography
* ''Kenkyusha's New Japanese-English Dictionary'', Kenkyusha Limited, Tokyo 1991,
{{Inari Faith
Tofu
Japanese cuisine terms
Deep fried foods of Japan
Soy-based foods
Inari faith